Wednesday, May 13, 2009

Even though there are new movies coming out on a daily basis, some are so good that if they are on TV it’s almost an obligation to watch them again - I saw “Misery” for the 4th time last week. :D

Can’t say the same happens in my kitchen: with hundreds of new things to try – a list that grows longer everyday – I don’t like repeating recipes... I’m pretty sure some of you agree with me. But I don’t mind trying variations on something I’ve already made and that was a hit among my family and friends.

Remember my apple caramel cake? It was delicious and I have received very positive feedback from people who have baked it, too. So why not try something similar, with bananas instead?

Butter and flour a tube pan or a bundt pan that can hold 12 cups*; preheat the oven to 180ºC/350ºF.

Sift together flour, cinnamon, nutmeg, cloves, salt and baking soda.In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.Scrape down the sides of the bowl to ensure that the sugar has been incorporated. Add the vanilla extract and mix for another 30 seconds.With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.Once the dry ingredients have been added, remove the bowl from the stand mixer and add the walnuts, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don’t over mix.Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it’s done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it’s done. If not, bake the cake for another 5 to 10 minutes. In Ivonne’s oven, this cake took 55 minutes; in mine, 1 hour.

About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn’t burn. Let it boil for about 5 minutes and then turn off the heat.Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink in. If the caramel pools in spots, poke more holes to allow it to sink in.Let the cake cool in the pan on a wire rack. Once it’s cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

Hi, Aussie Mum! Thank you so much for your visit and for your kind words!You can use a bundt pan, of course! I don't own one, so I used a regular ring pan. :DGrease it well and don't unmold the cake until completely cold, ok?Good luck!

Ashley, the spices add such a nice touch here!Thank you!

Half Baked, thank you!!

Donna, I hope you give it a try!

Anna, you do! :D

KJ, I know for sure you'll end up making something wonderful.

Jennifer, thank you for visiting! I hope you like it!

Kelly, thank you, darling!xoxo

Mable, tks for stopping by! I'm glad you like this recipe!

Mark, they do work so well together!And thank you for your sweet comment, my friend!

Hello!I made this tonight. It's still cooling and half gone on the rack. It's just as I thought, amazing! I made it as a b-day cake for my children's sitter. Everyone loved it (we ate it very warm out of the oven)!